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Have I got the most amazing, mouthwatering and Bikini-friendly pizza for you! and it’s gluten free. And delicious. And real.

don’t believe me?

Try it for yourself and see.

What I love about this pizza is that it’s basically guilt free to eat. I mean you still ingest the tomato sauce, cheeses (or vegan cheeses) and other additions other than just cauliflower, but all in all it’s still made mostly of vegetables (AKA the cauliflower) so you shouldn’t feel bad if you end up eating half of the pizza 🙂

there are a lot of cauliflower pizza recipes out there (it has become a huge trend, naturally), but mine is slightly different. First, although I did use dairy cheeses, you can easily swipe them for a vegan alternative. My base is eggless (unlike most variations) and what firms it up is the addition of polenta and corn meal to the cauliflower dough.

So whether you’re a vegan, vegetarian or a carnivore, you can adjust this basic pizza to your liking.

Cauliflower Pizza

serves 4

Cauliflower dough

Florets from one large cauliflower

Salt & pepper

1 cup shredded cheese mix: mozzarella, gouda, parmesan etc

1/2 cup harina pan /corn meal/polenta flour

Method

Cook the cauliflower florets in boiling water with plenty of salt. strain and pat dry. mash/rice the florets. Season the mash with salt & pepper, add in the cheeses and corn meal. You should end up with a doughy texture. Add more cornmeal if necessary. Form the dough in desired shape. Chill until ready to bake.

Tomato sauce

5 tbsp tomato paste

2 tbsp olive oil

5 tbsp water

Oregano (fresh or dried), to taste

Basil (fresh or dried), to taste

salt & pepper, to taste

pinch of brown sugar

toppings: pepperoni, cheeses, veggies etc

Sauce: mix all sauce ingredients. Set aside.

Assemble

Preheat oven to 400f/200c. Bake the cauliflower crust for 15-20 min, until brown and “dry”. Pour the tomato sauce on top. Sprinkle with cheeses and add-ons. Bake for an additional 10-15 min, until cheese is bubbly.

Let cool for 5 min before slicing & serving.

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About Me

Welcome to my kitchen

Howdy all. I'm Dana.
Pastry chef, citizen of the world, and lover of all things beautiful and delicious. I do have a soft spot for desserts, vintage memorabilia and DIY, which all led to the creation of Flour Tales.
The blog was created as an outlet to my continuous relationship with the food world- from the restaurant kitchens I used to work for, to the everyday inspirations that push me into creating something new almost every day. I invite you to tag along and join me in re-creating simple and not-so-simple dishes that are a true celebration of homemade, satisfying food.
“Bought marmalade? Oh dear, I call that very feeble.”
― Julian Fellowes, Gosford Park